This creamy chicken tortilla soup is a comforting dish that strikes the perfect balance between rich flavor and ease. With tender chicken, fresh veggies, and crunchy tortilla strips, it’s a cozy treat!
You won’t believe how quick it is to whip up this soup! I love topping it with extra cheese and avocado for that little something special. Trust me, it warms the heart! ❤️
Key Ingredients & Substitutions
Olive Oil: This helps to sauté the veggies. If you prefer a different flavor, you can use avocado oil or even butter for a richer taste.
Chicken Broth: Feel free to use low-sodium broth for a healthier option or vegetable broth for a vegetarian version.
Diced Tomatoes with Green Chilies: If you don’t have these, regular diced tomatoes work too. You can add a dash of cayenne for extra heat.
Shredded Chicken: Rotisserie chicken is my go-to for this recipe. It’s quick, but leftover chicken works well too. You could even use canned chicken if you’re in a pinch.
Heavy Cream: For a lighter soup, use half-and-half or coconut milk for a dairy-free option. Just adjust the seasoning slightly to balance flavors.
How Do I Make Sure My Soup Is Creamy and Delicious?
To achieve the perfect creamy texture, it’s essential to add the cream slowly. Here are steps to ensure success:
- Warm the soup before mixing in the cream to prevent curdling.
- Gently stir in the cream without boiling the soup afterward. This keeps it silky smooth.
- Taste and adjust seasoning after adding the cream, as the richness can mellow out flavors.
Lastly, don’t forget to garnish! Tortilla strips add crunch, while cheese and avocado bring creaminess. Enjoy your comforting bowl of chicken tortilla soup!
How to Make Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
Base Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies
- 2 cups cooked, shredded chicken breast
- 1 cup frozen corn kernels
- 1/2 cup heavy cream or half and half
- Salt and black pepper, to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
For Garnish:
- Tortilla strips or crushed tortilla chips
- Shredded cheddar or Monterey Jack cheese
- Sliced avocado
- Sour cream or Greek yogurt
- Fresh cilantro leaves
How Much Time Will You Need?
This creamy chicken tortilla soup is a breeze to make! You’ll need about 10 minutes to prep your ingredients and around 25 minutes to cook, making the total time about 35 minutes. It’s quick enough for a weeknight dinner and delicious enough for any gathering!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, minced jalapeño (if using), minced garlic, and diced red bell pepper. Sauté them for about 5 minutes, or until the vegetables are soft and fragrant. This builds a great base flavor for your soup!
2. Add Spices:
Next, stir in the ground cumin and chili powder. Cook for another minute, allowing the spices to release their flavor without burning. You’ll smell the lovely aromas—this is where the magic starts!
3. Pour in the Broth:
Now, pour in the chicken broth along with the can of diced tomatoes (juice and all!). Raise the heat to bring it to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes. This lets all the flavors meld together beautifully.
4. Combine Chicken and Corn:
Add your shredded chicken and frozen corn to the pot. Stir well and let it simmer for an additional 5 minutes. This will heat up the chicken and corn, making the soup hearty and filling.
5. Make It Creamy:
Now it’s time to add that luxurious creaminess! Slowly stir in the heavy cream (or half and half), and season with salt and black pepper to taste. Be careful not to boil the soup after adding the cream to keep it nice and smooth.
6. Finish with Lime and Cilantro:
Remove the pot from heat and mix in the fresh lime juice and chopped cilantro. This adds a refreshing zing to your soup!
7. Serve It Up:
ladle the delicious soup into bowls, and let everyone top their bowls with crunchy tortilla strips, shredded cheese, sliced avocado, and a dollop of sour cream. Add a sprinkle of fresh cilantro for that extra pop of flavor!
8. Enjoy!
Serve your creamy chicken tortilla soup hot, alongside some extra lime wedges for a little kick. Enjoy the comforting flavors and the smiles around the table!
With this comforting, creamy chicken tortilla soup recipe, you’ll be sure to please your family and friends any day of the week! Enjoy! 🍲
FAQ About Creamy Chicken Tortilla Soup
Can I Use Rotisserie Chicken for This Recipe?
Absolutely! Rotisserie chicken is a fantastic time-saver and adds great flavor. Just shred the meat and add it to the soup when instructed.
How Spicy Is This Soup?
The spiciness of the soup largely depends on whether you use jalapeño and the amount you add. If you prefer mild flavors, feel free to leave the jalapeño out, or use a smaller amount!
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, gently warm on the stove over low heat, stirring occasionally.
Can I Make This Soup Vegetarian or Vegan?
Yes! To make it vegetarian or vegan, substitute the chicken with beans (like black beans or chickpeas), use vegetable broth, and skip the cream or replace it with coconut milk for creaminess!
